GAJUPO-Facilatator-PowerPoint presentation

helpful

1. WELCOME! WELCOME !

2. BREAD AND PASTRY PRODUCTION NCII BREAD AND PASTRY PRODUCTION NCII

3. About Me Bachelor of Science in Psychology (I/O) Bread and Pastry Production NCII Tourism Promotion Services NCII Ian Chester P. Gajupo

4. TOPICS Competency Based Training CBT Approach VS Traditional Approach 10 CBT Principles Role of Trainer Role of Trainees Qualifications CBLM Monitoring Tools 9 Learning Areas Evaluation System Classroom Rules, Etc.

5. What is Competency Based Training? A training delivery approach that focuses on the competency development of the learner as a result of the training. CBT emphasizes most on what the learner can actually do Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency

6. What is Competency Based Training? Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency CBT Approach vs Traditional Approach CBT Approach Trainers focus on managing learning Trainees enter various times throughout the year Different trainees may be training from different occupations within the same program Trainees moves on the next tasks only after mastering the task he/she is currently working Traditional Approach Instructors focus on managing instruction Most students enter at about the same time Students all cover the same material Students all proceed from one topic to the next at the same time

7. INSERT YOUR TITLE HERE 10 CBT Principles Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Maecenas porttitor congue massa. Fusce posuere, magna sed pulvinar ultricies, purus lectus malesuada libero, sit amet commodo magna eros quis urna . 10 CBT Principles

8. Principle #1 The training is based on curriculum developed from the competency standards

9. Principle #2 Learning is competency-based or modular in structure

10. Principle #3 Training delivery is individualized and self-paced

11. Principle #4 Training is based on work that must be performed

12. Principle #5 Training materials are directly related to the competency standards and the curriculum

13. Principle #6 Assessment of learners is based in the collection of evidences of work performance based on industry or organizational required standards

14. Principle #7 Training is based both on and off the job components

15. Principle #8 The system allows Recognition of Prior Learning (RPL)

16. Principle #9 The system allows for learners to enter and exit programs at different times and levels and to receive an award for competencies attained at any point.

17. Principle #10 Approved training programs are nationally accredited

18. What is Competency Based Training? Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency Role of Trainer and the Trainees As a Trainer, I am... Team leader Evaluator Recorder Inter-actor Responsible As Trainees, you are… Team member Learner/Worker Performer Inter-actor Responsible

19. What is Competency Based Training? Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency Must be able to clean equipment , tools and utensils Prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, and etc. This Qualification is packaged from the competency map of Tourism Sector (Hotels and Restaurants). BREAD AND PASTRY PRODUCTION NC II QUALIFICATION

20. What is Competency Based Training? Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency BASIC COMPETENCIES 1. Participate in workplace communication 2. Work in team environment 3. Practice career professionalism 4. Practice occupational health and safety procedures

21. What is Competency Based Training? Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency COMMON COMPETENCIES 1. Develop and update industry knowledge 2. Observe workplace hygiene procedures 3. Perform computer operations 4. Perform workplace and safety practices 5. Provide effective customer service

22. What is Competency Based Training? Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency CORE COMPETENCIES 1. Prepare and produce bakery products 2. Prepare and produce pastry products 3. Prepare and present gateaux, tortes and cakes 4. Prepare and display petits fours 5. Present desserts

23. What is Competency Based Training? Focuses on outcomes rather than the learning process; It is concerned with the attainment and application of knowledge, skills and attitude to a specific level of competency Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 Hours

24. Competency Based Learning Materials (CBLM) CBLM are learning materials that are well-designed and carefully developed to give trainees detailed instructions to guide through the learning process

25. Parts of the CBLM

26. 9 Learning Areas

27. Competent – if he/she had passed the required tests, had performed the tasks, had completed all requirements. Not yet Competent - if otherwise. *No numerical ratings *No equivalent in number of units Rating System

28. Monitoring Tool

29. Classroom Rules Keep the room clean at all times Observe silence Be polite to staffs No smoking and drinking alcoholic beverages in the room Respect others at all times

30. THANK YOU !